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Tuscan White Bean and Pork Stew with Rosemary
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds pork roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 sprig fresh rosemary
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
  • Add the onion, garlic, carrots, and celery to the same pot. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
  • Return the browned pork to the pot. Stir in the white beans, chicken broth, and rosemary sprig. Season with salt and black pepper.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes, or until the pork is tender.
  • Remove the rosemary sprig before serving. Ladle the stew into bowls and top each with grated Parmesan cheese.

Notes

If the broth seems too thin after simmering, mash a few beans against the side of the pot and stir them back in to thicken it naturally. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth. Skip the Parmesan if you prefer a dairy-free version, or add it only at the table so each person can adjust the amount.
Course: Soup
Cuisine: Italian
Equipment: Dutch Oven, Cutting Board, Knife